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Zucchini Muffins Recipe

My delicious, most zucchini muffins are a quick and easy snack you can prep in minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 278 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2¼ cups all-purpose flour (270g)
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 2 large eggs
  • ⅔ cup vegetable oil (160mL)
  • ½ cup granulated sugar (100g)
  • ½ cup brown sugar packed (110g)
  • 2 teaspoons vanilla extract
  • 2½ cups grated zucchini (325g)

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line a 12 cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. In a medium mixing bowl, whisk together the eggs, oil, sugars, and vanilla until lightened in color and smooth.
  4. Add the wet mixture and zucchini to the dry mixture and gently stir until combined and no dry streaks of flour remain. (The batter will be thick. The zucchini will continue to release moisture as the muffins bake.)
  5. Use a triggered ice cream scooper to fill the muffin liners almost all of the way full. Bake for 24 to 26 minutes or until a toothpick inserted into the center of the muffins comes out clean.
  6. Let the muffins cool for 5 minutes in the pan, then transfer them to a wire cooling rack to cool completely.

Notes

  • Use room temperature ingredients. Set the eggs out 30 minutes or so before you start baking so they can warm up to room temperature. This will make it easier to incorporate with the other ingredients.
  • Weigh the flour. Using too much flour in these muffins will make them dry and crumbly instead of soft and moist. The best way to measure flour is by weighing it with a kitchen scale. If you don't have one, fluff the flour in its canister and spoon it into your measuring cup. Use a knife to level off the top. Do not scoop directly from the container.
  • Don't over-mix the batter. Your muffins will turn out dense and hard if you stir them excessively. Just mix until the flour is fully incorporated.
  • Do not wring the zucchini dry or squeeze out any liquid before adding to the wet ingredients. It provides moisture to the muffins while baking. If you lose this excess moisture, the muffins will be dense, dry, and not very delicious.

Nutrition Information

Calories 278kcal (14%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 7g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 31mg (10%) Sodium 266mg (11%) Potassium 119mg (3%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 97IU (2%) Vitamin C 5mg (6%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 278

% Daily Value*

Calories 278kcal 14%
Carbohydrates 36g 12%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 3g 15%
Trans Fat 0.1g 5%
Cholesterol 31mg 10%
Sodium 266mg 11%
Potassium 119mg 3%
Fiber 1g 4%
Sugar 18g 36%
Vitamin A 97IU 2%
Vitamin C 5mg 6%
Calcium 42mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.